Bread Pudding with Whiskey Sauce

How to make Bread Pudding with Whiskey Sauce Recipe - This is the classic New Orleans bread pudding. Use half-and-half instead of milk, and an extra egg to make it even richer. You can add different fruits, nuts, and liqueurs, if desired.

4 SERVINGS

Ingredients:
1 cup plus Milk
6 tablespoons
2 cups (1/4 baguette) French bread, day-old, cut into 11/2- to 2-inch (38 to 5 cm) cubes
1 Egg, beaten
1/3 cup Granulated sugar
1 1/2 teaspoons Vanilla extract
1 tablespoon Raisins, soaked in Cointreau or Kirsch
1 teaspoon Ground cinnamon
1/4 teaspoon Grated nutmeg
2 tablespoons Dark brown sugar
1 1/2 tablespoons Unsalted butter, in small cubes

Method:
Soak the bread in 6 tablespoons (84 ml) of the milk for 1 hour.

Preheat oven to 300°F (149°C). Butter a 1-quart (32 ounce, 1 l) pan.

Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.

Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, and brown sugar. Top with butter cubes.

Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.

Serve with Whiskey Sauce